Chicken Enchiladas

From: Cheeseburger in Paradise

On Jul 13, 2008

This one deserves 6 stars!! Oh boy is it GOOD!!!! I cooked mine MUCH longer to make it really bubbley and gooey. I will DEFINITELY be making this again!! I also added some cheese inside each enchilada.

From: alison9708

On Jul 9, 2008

I have been cooking this recipe for about a year now but forgot to give it a review! My husband is very picky with enchilada recipes and never likes them. I gave this recipe a try and I didn't change a thing. We both LOVE it!!! Plus it's super easy too. Thanks!!

From: *~Suzy~*

On Jan 31, 2003

Yummy is right Inez! Soft and savory with a very creamy topping is what makes this recipe special. I wanted something easy, quick to make, with no sacrifice on taste. Your chicken enchilada recipe was all of these and more. The chili powder was a nice splash of spice without overpowering the mildness of this comfort food. I made an additional pan for dinner the next day, and left the cheese off until just before baking (it took about 25 minutes in a 350 oven to heat through.) The flavors were deliciously marinaded together overnight, and it was wonderful! I used Sargento mexican cheese for the topping. It contains monterey jack, cheddar, queso quesadilla and asadero cheeses. I shredded the chicken instead of dicing just for a quicker prep time. I also substituted lower fat cream of chicken and sour cream for the "real stuff" and could not tell the difference! The outcome was a scrumptious dish that I will make again and again. I can't thank you enough Inez for posting this wonderful recipe!

From: Vicki in AZ

On May 20, 2003

Excellent as is, but I made a couple of changes the second go around. For one, I didn't have cream of chicken soup, so I used cream of celery. I used corn tortillas instead of flour. I also had some Trader Joe's enchilada sauce (red) and added that across the top. It was a little different and very, very good.